Ingredients:

  • 7 lb bone-in turkey breast, completely thawed
  • 3 tbsp Kosher salt
  • 2 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Cayenne pepper
  • 4 gallons peanut oil
  • 0.5 cup unsalted butter, melted
  • 2 tbsp lemon juice
  • 1 tsp dried thyme

Instructions:

  1. Thoroughly thaw your 7 lb bone in turkey breast. Remove any wire or plastic cages. Note: Ice crystals inside the cavity can cause a dangerous oil boil over.
  2. Combine the 3 tbsp Kosher salt, 2 tbsp Smoked paprika, 1 tbsp Garlic powder, 1 tbsp Onion powder, and 1 tsp Cayenne. Rub this mixture over and under the skin.
  3. Place the seasoned turkey on a wire rack over a sheet pan. Leave it in the fridge for at least 4 hours (ideally 12-24 hours) to dry the skin.
  4. Whisk together the 0.5 cup melted butter, 2 tbsp lemon juice, and 1 tsp dried thyme.
  5. Using a meat injector, shoot the butter mixture into the thickest parts of the breast in several locations. Do this slowly until the meat slightly plumps.
  6. Fill your turkey fryer with 4 gallons of peanut oil. Heat to exactly 350°F. Note: Use a long stem thermometer to monitor this constantly.
  7. Before adding the turkey, ensure it is room temperature and bone dry. Turn off the burner flame momentarily before lowering the bird.
  8. Lower the turkey slowly into the oil. Fry for about 25 minutes (roughly 3.5 minutes per pound) until the skin is dark mahogany and crisp.
  9. Carefully lift the turkey and check the internal temperature. It should read 155°F to 160°F in the thickest part.
  10. Let the turkey rest on a carving board for at least 20 minutes. Listen for the sizzle as the juices settle. Slice into thick rounds and serve.